Characterization of phytochemical and nutritional composition of wheat flour (Triticum aestivum)

Abstract

Wheat grains are a significant component of the human diet, and their cultivation has expanded over the past few decades to meet the needs of the growing population. This study examined the proximate composition, selected mineral contents, and phytochemical properties of wheat flour, which was produced by drying and grinding wheat grains into powder. The findings reveal that wheat flour contains phytochemicals such as alkaloids, carbohydrates, proteins, and saponins in abundance (++ indicating strong presence) but lacks glycosides, tannins, and others. The proximate analysis indicates the presence of fiber (6.001), protein (7.213), carbohydrates (68.701), and others, alongside mineral elements like sodium (85.800), calcium (52.700), and magnesium (65.300), which contribute to healthy growth. The study also shows that the wheat sample is low in fat (2.907), manganese (0.012), and iron (3.010). The health benefits of whole wheat flour are attributed to its bioactive components, such as phytochemicals and dietary fiber.